2 tbsp. butter
1/2 c. chopped onion
2 c. diced celery
1/2 c. uncooked rice
1 (6 oz.) can tomato paste
3 c. water
3/4 lb. pre-cooked cocktail shrimp

Cook onion and celery in melted butter until soft. Meanwhile, combine tomato paste and water with whisk. Sprinkle rice over onion and celery. Stir in water/tomato sauce mixture. Cover. Bring to boil. Turn heat to low and cook 30 minutes. Rinse and drain shrimp. Add shrimp and simmer 15 minutes more.